Lamb salad with roasted pumpkin

ingredients

serves 4 people

  • 400g lamb loin

  • 1kg of butternut pumpkin

  • 2 large carrots

  • 100g baby spinach

  • 50g fresh parsley

  • 50g fresh coriander

  • 25g fresh mint

  • 50g dried cranberries

  • 50ml olive oil

  • juice of half a lemon

  • 10g ground cumin

  • 10g ground coriander

  • smoked paprika

  • pinch of salt

method

collect all the ingredients before you start

  1. in a large bowl mix together ground spices cumin, coriander, paprika and olive oil then mix

  2. place lamb loin into marinade and refrigerate over night

  3. roast pumpkin and carrots at 180 degrees for 30 mins or until tender

  4. take lamb out the fridge for at least 30 mins before cooking

  5. sear lamb in a large none stick frying pan with a little oil on high make sure the pan is hot before u place in the lamb

  6. once seared and nicely brown place a preheated oven for 5 mins on 180 c

  7. once cooked set aside to rest before slicing thinly

  8. pick mint, parsley and coriander leafs into a large bowl

  9. roughly cut baby spinach and add to the picked herbs

  10. using a large salad serving bowl, progressively add all ingredients adding the sliced lamb to each layer

  11. drizzle the dressing on the salad, or serve dressing separately

DRESSING

  1. in a small bowl add lemon juice, oil and add salt to taste

Matt Birley